Friday, June 1, 2012

Pizza Dough and Tomato Sauce

These recipes were submitted by Erin Smith. Thanks a big bunch Erin!

1. Combine 1 c of water (110 F), 1 package of
dry active yeast (2 ¼ tsp), and 1 ½ tsp of honey. Allow yeast to proof. (Notes – a
Pyrex measuring cup works well for this.
Tap water in the microwave for 30 seconds should give you the right
temperature, but double check with a kitchen thermometer. Use a fork to stir everything together. Let it stand for about 5 minutes. When the yeast is foamy, you’re ready).

2. In a food processor, combine 2 ½ -3 c bread
flour (or you can use regular), 1 tsp salt, 1 tsp olive oil, and the yeast
mixture. (Notes – start
with 2 ½ cups of flour and slowly add more based on consistency, mix for
about a minute. Based on how sticky the
dough is as it forms a ball, add a little more flour or olive oil).

3. Remove the dough from the food
processor. With a little more flour,
knead for 5-10 minutes. Form the dough
into a ball. Spray a bowl with cooking
spray (or use olive oil). Place the dough
in the bowl, cover, and set in a warm spot in your kitchen.

4. Allow the dough to rise for 45-60
minutes. After it has risen, punch it
down. Wait another 15 minutes. Now you’re ready to make your pizza. (Notes – make sure you make your pizza on
your pizza stone. It’s hard to move once
you’ve got the toppings on. Or, when you
make pizza as often as we do, break down and get a pizza peel – you know, the
giant wooden spatula you can use to put pizza in the oven. Put some corn meal down first. That will keep your dough from sticking to
the stone).

5. Bake at 450 for about 12 minutes. Keep a close eye on it. Remove from the oven and allow to sit for
at least 5 minutes before cutting.

Heat
a large saucepan (big enough to hold all the ingredients) over medium heat. Add
a tablespoon of olive oil to the pan, followed by some
minced garlic and all your chopped and grated veggies. Add a large pinch of
dried oregano
and 2 bay
leaves, then cook slowly, stirring occasionally, for about 20
minutes with the lid on, or until the vegetables are soft but not starting to
brown.

Meanwhile,
peel 1 small butternut squash, then carefully cut it in
half, scoop out and discard the seeds, and coarsely grate the flesh. Add it to
the pan of vegetables. Add 4 (14.5 oz) cans plum tomatoes
with juice, 2 cups water, a pinch of sea
salt, and freshly ground black pepper. Bring to a boil, then simmer
for about 30 minutes, or until the squash is soft. Take the pan off the heat,
spoon out the bay leaves, and let the sauce cool slightly before blitzing with
a stick blender until smooth (or use a blender or food processor in batches,
but make sure the lid is secure). Makes 13 cups.

For
pizza sauce – remove about 2 cups of sauce and add tomato paste to thicken to
desired consistency

Fast Freezer Tip: I
make this sauce once a month, then divide the leftovers between large freezer
bags. Press as much air out of the bags as possible before sealing them, then
lay flat in the freezer. This way, you can just pull out what you'll need and
the bag will thaw evenly and quickly. This tip also applies to other sauces,
soups, and stews.